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Tuesday, July 26, 2016

Celebrate the BC fruit harvest with these petite dairy-free, nut-free and gluten-free gems are perfect for breakfast, snack-time, or as a raw dessert.

Tuesday, July 26, 2016

B.C. peppers are in! There’s no simpler, better way to elevate the flavour of these beauties, than by charring them on a barbecue, then tossing with extra virgin olive oil, garlic salt and pepper.

Wednesday, July 20, 2016

To celebrate this year’s harvest of local BC Peppers, here’s a quick and easy dish the kids will love. Who can resist eye-catching pepper “boats” floating on top of meaty goodness?

Thursday, June 30, 2016

All the rage in Italy at the moment, Strawberry Tiramisu is a seasonal adaptation of the unforgettable coffee and chocolate classic version. Take advantage of sweet summer fruit, with this easy-to-make twist on an old favourite.

Monday, May 23, 2016

It’s barbecue season. A perfect recipe for Father’s Day so dad to show off his skills. Nothing like the smell of a grass-fed ribeye steak filling the garden. From Messinger Meats, locally raised at Peony Farms, Lacombe.

Saturday, April 2, 2016

Make the family a lasagne in minutes. It’ll taste as good as if you spent a whole day cooking with Nonna.

Thursday, March 17, 2016

This classic Neapolitan pastry is an Easter tradition, now eaten all over Italy for breakfast and at lunch. If you soak the wheat yourself it takes a couple of days, so we recommend buying it in a jar to make life much easier.

Wednesday, July 16, 2014

If you haven’t tried it, you must. Halloumi cheese on the BBQ is nothing short of exquisite.

Tuesday, March 1, 2016

This classic Italian dish comes from the pork belly, so for those who love bacon, it’s an amazing fix. Crispy on the outside, juicy meat and fat inside.

Wednesday, February 24, 2016

INGREDIENTS 1 1/3 cups vanilla wafer crumbs 1/4 cup margarine, melted

Wednesday, February 24, 2016

One of Italy’s best known and most loved desserts, this classic Sicilian recipe is easy to make.

Monday, February 8, 2016

A traditional Sicilian dish made when money and time are tight. Such a simple dish to make. The breadcrumbs add a nice crunch to the soft pasta.

Friday, February 5, 2016

Reminiscent of a pizza but without the crust. Mix it up and add your own favourite toppings, but don’t forget the Mozzarella!

Wednesday, February 3, 2016

Dinner does not get any easier than this. A favourite of Teresa’s mother Rina Spinelli, (photo left), because looking after the store and the family sometimes meant she had just ten minutes to get dinner on the table. But it still had to be good.

Tuesday, January 26, 2016

Turn these four ingredients into a gourmet feast in ten minutes.

Friday, January 22, 2016

This is so easy and a typical mix of ingredients from various parts of Europe.

Monday, January 11, 2016

This Porchetta con Patate recipes comes courtesy of Emily Richard’s Per La Famiglia cookbook, sold in all our stores.
A really quick Sunday roast, takes ten minutes to prep. a lavish family feast.

Thursday, January 28, 2016

Does it get any easier to create such delicious authentic Sicilian? Bet this tastes even better than homemade! Let us know.

Wednesday, January 6, 2016

An easy, age-old recipe, adaptable to your family’s particular tastes. Pizza made at home and eaten straight out of the oven is a treat your kids will love helping you make.

Thursday, December 17, 2015

This recipe is re-produced by kind permission of the Per La Famiglia author, Emily Richards and Whitecap Books.
Tvecchierellehese honey fritters are tasty and sweet, making them a perfect ending to any meal.

Sunday, August 2, 2015

Eelklk & Bison are extremely lean meats so if you BBQ steaks, seal them first with olive oil. Never cook these in a microwave, they will dry out.

Saturday, November 15, 2014

Traditionally many Italians have their big celebration on Christmas Eve, with a menu of the ‘Feast of the Seven Fishes”, made up of different seafood dishes. Baccala (salted cod) is always on the menu.

Saturday, November 15, 2014

Italy doesn’t get winters as savage as ours, but this hearty soup is a classic warmer at this time of year, and celebrates this year’s olive oil, which is usually pressed in early November.

Thursday, October 16, 2014

Truffles will send your nose into a tizzy. Known as the diamonds of the culinary world, truffles have a pungent, sensuous distinct flavour.

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